Indulge in the comforting flavors of pumpkin coffee cake, a delightful treat perfect for fall. This moist cake is infused with pumpkin puree and warm spices, making it an ideal companion for your morning coffee or an afternoon snack. Topped with a crunchy streusel and a hint of icing, this cake will surely become a favorite in your home. Let’s dive into this easy and delicious recipe that will fill your kitchen with the sweet aroma of autumn!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup chopped nuts (optional)
- 1/2 cup brown sugar (for streusel)
- 1/4 cup flour (for streusel)
- 1 teaspoon cinnamon (for streusel)
- 2 tablespoons butter (for streusel)
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 15 minutes, with a baking time of 45-50 minutes.
Nutritional Value
Each serving of pumpkin coffee cake (1 slice) contains approximately 250 calories, 12g fat, 34g carbohydrates, and 3g protein. This is a delightful treat that can be enjoyed in moderation.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare the streusel by combining brown sugar, flour, cinnamon, and butter in a bowl until crumbly.
- Pour half of the cake batter into the prepared pan, then sprinkle half of the streusel on top.
- Add the remaining batter, followed by the rest of the streusel on top.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature, optionally drizzled with icing.
Alternative Ingredients
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas. For a gluten-free option, use almond flour or a gluten-free flour blend. You can also use coconut oil instead of vegetable oil for a different flavor profile.
Serving and Pairings
This pumpkin coffee cake pairs beautifully with a hot cup of coffee or tea. It can also be enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Storage and Reheating
Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. To reheat, simply warm in the microwave or oven.
Cooking Mistakes
- Don’t overmix the batter; this can make the cake dense.
- Ensure your ingredients are at room temperature for better mixing.
- Use fresh spices for the best flavor.
- Don’t skip greasing the pan to avoid sticking.
- Check for doneness with a toothpick to avoid overbaking.
Helpful Tips
- For a richer flavor, add a teaspoon of ginger to the batter.
- Let the cake cool completely before icing for a neater presentation.
- Try adding chocolate chips for an extra treat!
- Dust with powdered sugar before serving for a decorative touch.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook it until tender and puree it for the recipe.
How can I make this cake healthier?
You can reduce the sugar, substitute with honey, or use whole wheat flour for a healthier version.
What can I serve with pumpkin coffee cake?
This cake pairs well with coffee, tea, or even a scoop of vanilla ice cream for dessert.
Can I freeze pumpkin coffee cake?
Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months.
How long will leftovers last?
Stored properly, leftovers will last up to 3 days at room temperature or a week in the fridge.
Conclusion
Pumpkin coffee cake is a delightful way to celebrate the flavors of fall. Its moist, spiced texture and sweet streusel topping make it a crowd-pleaser at any gathering. Whether enjoyed with coffee in the morning or as a sweet treat in the afternoon, this cake is sure to become a staple in your recipe collection. Give it a try and savor the cozy taste of autumn!
Pumpkin Coffee Cake
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup chopped nuts optional
- 1/2 cup brown sugar for streusel
- 1/4 cup flour for streusel
- 1 teaspoon cinnamon for streusel
- 2 tablespoons butter for streusel
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare the streusel by combining brown sugar, flour, cinnamon, and butter in a bowl until crumbly.
- Pour half of the cake batter into the prepared pan, then sprinkle half of the streusel on top.
- Add the remaining batter, followed by the rest of the streusel on top.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature, optionally drizzled with icing.
